This hearty soup is brimming with fresh greens that are full of vitamins to nourish your body. For this recipe I used our braising mix which contains two different types of tatsoi and komatsuna. However, you could easily substitute kale, spinach or any other greens. Fresh dill adds extra flavor and a great addition for cold and flu season. You could add parsley instead or another herb of your choice.
- 2 tbsp High Heat Oil
- 1 yellow onion, diced
- 4 carrots, sliced thin
- 6-8 gloves garlic, minced
- 4 russet potatoes, peeled and cut to 1″ cubes
- 1 & 1/2 pounds braising greens mix, washed
- 8 cups stock
- 1 cup lentils, rinsed
- 1 bunch dill, stems removes and chopped coarsely
- Warm a large pot with oil over medium heat. Add onions and saute 5 minutes or so until starting to brown. Add carrots and saute another minute or so. Add garlic and cook 30 seconds – 1 minute until raw smell goes away, be careful not to burn garlic.
- Add stock and potatoes. Bring to boil and then reduce to simmer. Cook for 2 minutes, then add the lentils and cook until potatoes are fork tender.
- Add the dill and then the greens in batches, stir in and allow to wilt down between each addition. Turn off heat and serve warm with your favorite toasted bread.